Sift the 4 flours and the sugar together over a big bowl and combine them with the guar gum, sea salt and lemon verbena.

Drop the butter cubes in the bowl and working slowly with your fingers, rub the butter with the flour mix until sandy, soft and well absorbed. It should be lumpy and should look like breadcrumbs.

Crack the egg in a small bowl and add the cold water to it. Whisk for a few seconds with a fork to combine the water and egg.

Dig a well in the center of the big bowl and pour the egg/water in the center.

Mix delicately with your hands in a circular motion until the dough forms a ball. Do not knead it too much.

Flatten the ball, cover and wrap with plastic wrap and place in the fridge overnight or for at least 1 hour. If chilled overnight, remember to remove it from the fridge and wait at least 45 minutes before rolling it.

for the filling

about 15 oz (400 g) of strawberries – hulled and halved

1 Tbsp of Grand Marnier

1 Tbsp of finely chopped mint

1 Tbsp of finely chopped lemon verbena

2 Tbsp of blonde cane sugar

1 finely zested organic orange

2 Tbsp of red currant jelly – or black currant jelly for a different colored tart

While the dough is resting in the fridge and before you blind bake it, place the strawberries in a big bowl with the Grand Marnier, mint, lemon verbena, sugar and orange zest. Mix and make sure the strawberries are well coated.

Let the strawberries marinate in the bowl for 30-40 minutes. Every 10 minutes or so, use a spoon to coat them again with the juices at the bottom of the bowl.

Preheat the oven to 400 °F (200 °C).

Roll out the dough to fill a 9-inch tart pan (22-23 cm). I use some of the tapioca flour to roll the dough. Line the dough with the pan, press in the corners, and trim it without any overhang.

With a fork, make small holes at the bottom over the entire surface. Cover the dough with parchment paper, drop weights on it (another smaller oven-proof dish, or dry garbanzo beans) and blind bake the crust for 10 minutes.

Remove the crust from the oven, remove the parchment paper and the weights, and bake for another 8 minutes.

When done, lower the oven temperature to 350 °F (180 °C).

Arrange the strawberry halves on the crust. Keep their juices in the bowl.

Whisk the red currant (or black currant) jelly in the bowl with the sweet juices and pour all over the strawberries in the tart.